This classic casserole is one of our top-pinned recipes that can be prepped in only 30 minutes. It features wild rice, chicken, and vegetables in a creamy, buttery sauce. Packaged ingredients such as rice mix, canned soup, and chicken broth make this recipe quick and easy to prepare. Whether you serve it family style or in small casseroles, this one-pot chicken meal will be requested repeatedly.
Make-Ahead Tips for Chicken and Wild Rice Casserole
Like most casseroles, this chicken and wild rice casserole is a freezer-friendly dish. Just follow the easy steps below to learn how to assemble a casserole for the freezer.
Pan Prep: Line a baking dish that is both oven-and freezer-safe with foil or parchment paper.
Test Kitchen Tip: To line a pan with foil, tear off a piece of foil that is longer than the pan (allow for overhang on either end) and shape over the outside of the pan bottom, folding foil at corners. Then, gently lift the shaped foil off the pan and turn pan over. Fit shaped foil into inside of the pan, leaving the overhang to use as “handles” to lift the recipe out of the pan.
Put It Together: Assemble the casserole in the prepped dish, but don’t bake. Cover with foil; freeze overnight. Once frozen, lift casserole and foil lining out of dish; place in a freezer bag. Freeze up to 3 months.
Showtime: Remember that thawing takes at least 24 hours (if not longer). To thaw, remove foil lining from casserole; place in original baking dish. Cover; thaw in the fridge up to 2 days, bake as directed. Or cover and bake the frozen casserole at 325°F for twice its normal baking time or until 160°F in the middle of the casserole.
What to Serve with Chicken and Wild Rice Casserole
You've got the easy make-ahead casserole on the menu, but what do you serve with it? A classic salad is always a go-to, but you can also take a cue from our Test Kitchen with one of these easy sides to complete your meal.
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- BHG / MICHELLE PARKINPrepare rice mix according to package directions. Meanwhile, preheat oven to 350 degrees F.
BHG / MICHELLE PARKIN
Prepare rice mix according to package directions. Meanwhile, preheat oven to 350 degrees F.
- BHG / MICHELLE PARKINIn a large skillet, cook onion and celery in hot butter over medium heat until tender.
BHG / MICHELLE PARKIN
In a large skillet, cook onion and celery in hot butter over medium heat until tender.
- BHG / MICHELLE PARKINStir in soup, sour cream, wine, and basil.
BHG / MICHELLE PARKIN
Stir in soup, sour cream, wine, and basil.
- BHG / MICHELLE PARKINStir in cooked rice and chicken.Transfer mixture to an ungreased 2-quart baking dish.Test Kitchen Tip: This recipe calls for a baking dish, which means a dish made out of glass or ceramic (baking pans are made of metal). In contrast, a casserole dish refers to a dish that is round and deep.
BHG / MICHELLE PARKIN
Stir in cooked rice and chicken.
Transfer mixture to an ungreased 2-quart baking dish.
Test Kitchen Tip: This recipe calls for a baking dish, which means a dish made out of glass or ceramic (baking pans are made of metal). In contrast, a casserole dish refers to a dish that is round and deep.
- BHG / MICHELLE PARKINSprinkle with cheese.
BHG / MICHELLE PARKIN
Sprinkle with cheese.
- BLAINE MOATSBake, uncovered, about 35 minutes or until heated through. Makes 4 servings.
Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.
How to Make Individual Chicken Casseroles
If desired, spoon mixture into six 10-ounce small casserole dishes or ramekins. Bake 25 to 30 minutes or until heated through. Or, if desired, wrap, label, and freeze up to 3 months. Thaw overnight in the refrigerator. Bake as directed.